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Spinach Apple Cranberry Salad

I love this salad! The combination of crisp apple slices, tart cranberries, toasted pepitas, and creamy goat cheese tossed with red onion slices and spinach in a tangy vinaigrette is my idea of wonderful. The flavors, colors, and textures make this salad not only delicious but also pretty which makes it perfect for serving dinner guests. I served this spinach apple cranberry salad with a roasted chicken and some crusty bread for a healthy and delicious meal my entire family devoured.

Prepare the vinaigrette by combining the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, and a pinch of sugar together. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Set aside to allow flavors to mingle.

Prepare the salad by combining the spinach, onion slices, dried cranberries, and toasted pepitas together in a bowl. Whisk the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly. Pour salad into the serving bowl then top with freshly cracked black pepper, to taste, apple slices, and goat cheese crumbles. Serve immediately with additional vinaigrette on the side. Enjoy.

Spinach Apple Cranberry Salad

Ingredients

Vinaigrette:

2-3tbspseasoned rice vinegar, to taste(we like our vinaigrette tangy - use less vinegar if you don't)

1tbsp red wine vinegar

1clove of garlic, minced

1pinchsugar, to taste

Sea salt and freshly cracked pepper, to taste

Salad:

4cupsbaby spinach

1/4 small red onion, sliced thinly(If the onion is too strong, soak slices in ice water for 10 minutes to mellow flavor)

2tbspdried cranberries

2tbsptoasted pepitas(pumpkin seeds)

1/2 crisp apple (I used Envy), sliced thinly

2tbspgoat cheese crumbles

Freshly cracked black pepper, to taste

Instructions

Prepare the vinaigrette by combining the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, and a pinch of sugar together. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Set aside to allow flavors to mingle.

Prepare the salad by combining the spinach, onion slices, dried cranberries, and toasted pepitas together in a bowl.

Whisk the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly. Pour salad into the serving bowl then top with freshly cracked black pepper, to taste, apple slices, and goat cheese crumbles.